Sole with prawns and squids

Instructions

1. In a large heavy flameproof casserole melt 1 tbsp butter over a medium high heat. Add half shallots and cook for 2 minutes until just softened, stirring frequently. Add the white wine and water and bring to the boil. Add the squids and cover tightly. Cook over a high heat shaking and tossing occasionally for 4-5 minutes until the squids are cooked.
2. Transfer the squids into a bowl. Strain the liquid and set aside.
3. Melt half the remaining butter in a large heavy frying pan over a medium heat. Add the remaining shallots and cook for 2 minutes. Add the mushrooms and vegetable stock and bring just to the simmer.
4. Season the fish fillets with with salt and pepper. Fold or roll them and slide gently into the stock. Cover and poach for 7 minutes until the flesh is opaque.
5. Transfer the fillets into a warm warmed serving dish and cover to keep warm. Increase the heat and boil the liquid until reduces by one-third.
6. Melt the remaining butter in a small pan over a medium heat. Add the flour and cook for 1 minute. Stir constantly. Do not allow the flour mixture to brown.
7. Gradually whisk in the reduced fish cooking liquid, the reserved squid liquid and pour in any liquid from the fish. Bring to the boil.
8. Reduce the heat to medium-low and cook the sauce for 5-7 min. stirring frequently. Whisk in the creme crème fraîche. Stir well until well blended.
9. Adjust the seasoning. Add the reserved squids and prawns to sauce. Cook gently for 2 min to heat through. Then spoon sauce over the fish fillets.
10. Serve garnished with fresh parsley springs.

• Servings : 4
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood
• Ingredient : Bay leaf, Butter, Crème fraîche, Fish, Flour, Ground black pepper, Mushrooms, Mushrooms boletus, Onion, Parsley, Pepper, Prawns, Salt, Shrimp, Sole fish fillets, Squids, Vegetable broth, Vegetable stock, White wine